At Dale’s Black Angus, Chef Sebastian Schreuder continues delivering good food in the restaurant started in the 1980s by his father, Dale.

Of German descent, Dale is deeply religious, and the restaurant has inspirational quotes painted in giant-sized print on the walls.

A Charlie Chaplin movie was being screened on the wall above my table when I was seated, which seemed a bit out of keeping with the fine-dining feel of the place, but OK.

I ordered an almond-encrusted camembert wheel for starters, which came with fig preserve, honey-roasted spiced macadamia nuts and melba toast. The serving size was dainty and the food, delicious, making me want more rather than filling me up. I greatly appreciated that.

Restaurant manager Eugene Kruger recommended the reserve 21 fillet — the restaurant’s signature dish.

Management made a bold claim about this dish on the menu, saying it’s the best steak you’ll ever eat.” Never a good idea. It came topped with herb butter — 21 different herbs, hence the name — and was bursting with flavor like the menu said. It was good but the best ever? Um, no. Not the worst either by a long shot.

Management refuses to accept responsibility for meat cooked medium- to well done, and says so on the menu. To me that just shows passion for the effort to sear the perfect steak.

In addition to steak, Dale’s is popular for its duck and ribs, Kruger said.

The restaurant introduced a new wine collection that included Beyerskloof pinotage diesel, which sells for 800 rand a bottle — one of the most expensive wines in the restaurant. Instead I chose a glass of Warwick First Lady cabernet sauvignon and merlot la bri.

Desserts are mostly made on the premesis. My crepes suzette — a first for me — came with orange sauce and was flambeed at my table.

The restaurant is frequented by locals, folks from “up country” (anywhere in South Africa north of Cape Town) and internationals — many from Germany who frequent the Milnerton area.